Parmesan béchamel or parmesan cream is one of the many sauces similar to the classic Béchamel sauce, which can be prepared to gratin and enrich all kinds of dishes such as Gratinated fennel with béchamel and sausage or a simple Baked pasta. Creamy and comforting like the classic béchamel, this rich and flavorful sauce—almost like a cheese fondue—is perfect to enhance and gratin many of our most tempting culinary creations. Its intense but balanced flavor, coming from the combination of Parmesan and the creamy base of milk, butter and flour, is sure to win you over. You can also use this delicious sauce to dress gnocchi, ravioli, all kinds of pasta, to nap meat fillets, and to garnish bruschetta and toasts. Ready to make it with me? Let’s run to the kitchen, but first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make parmesan béchamel
- 3 1/3 cups milk
- 3 1/2 tbsp butter
- 2 cups grated Parmesan
- 1/4 cup all-purpose flour
- to taste salt
- to taste nutmeg
- to taste black pepper
Tools
- Pot
- Whisk
Preparation of the parmesan béchamel
To make the parmesan cream or parmesan béchamel, melt the butter in a pot and wait until it takes on a light hazelnut color. Add the flour, stirring and letting it cook for about ten seconds, then, whisking quickly, add the milk gradually,
avoiding the formation of lumps. Finish with a light sprinkle of salt, pepper to taste and nutmeg, place over medium heat and let the sauce thicken, which will remain fairly fluid (a very thick béchamel is not recommended for this preparation). Off the heat, add the grated cheese and mix. Our sauce is ready to be used in countless delicious recipes.
Storage notes and tips
Cheese béchamel keeps in the fridge for 2 days, well sealed in an airtight container. I do not recommend freezing it. For a less dense sauce, thin it with a little milk.
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